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What Is Ugali?
There are many culinary and culinary secrets in African cuisine that are waiting to be discovered. Indeed, African cuisine can be said to be the last part of the world cuisine.
One open recipe is Ugali.
There is honestly, deeply, no other words for it. If you say corn bread or millet bread, it does not describe this dish.
It is probably the most common food in Africa. There are variations throughout Africa.
In West Africa, a variation of this dish is called foo-foo. Foo-foo is made from cooked yam, cacao or cassava, pounded into a paste and served with various sauces such as fish, meat or vegetables.
In Kenya, Ugali is made from maize flour. Corn flour is added to hot water and mixed until smooth, to varying degrees of dryness. Ugali is served with vegetables, fish, meat, condensed milk or porridge, and is eaten with the fingers. Ugali is also called sima along the coast of Kenya.
In Uganda, Ugali is made from maize (then called posho), millet or sorghum flour (then called kuon kal or kalo) or cassava flour.
In southern Africa, it is called pap.
Most men, even when given the choice of rice, banana bread or wheat bread, prefer Ugali because they say it leaves them feeling fuller for longer.
Thus, many restaurants in Africa sell chapati (fried wheat bread), rice or mashed bananas along with Ugali.
Ugali – or a variation of it – is always eaten with the fingers. There are moral and technical challenges to this, which must be taught from childhood. Fingers are not used to push food into the mouth, but to carefully carry food – even thin soup – into the mouth without leaving marks.
In Uganda for example, only the upper parts of the fingers should be eaten, and there should be no evidence of food afterwards. One should leave after eating without anyone noticing anything.
A common and unique tradition as part of hospitality in many parts of Africa is to bring warm water to the table for the guests to wash their hands before or after eating. Even where guests have the opportunity to wash their hands in water, this tradition continues, perhaps because there is something very giving, very generous in serving a guest in this way.
Creating a better Ugali, or a variation of it, has always been an endeavor of women across Africa. A well-made Ugali takes skill and long-term practice to develop. A well-made ugali should be smooth and without lumps, not burning. Different hardiness is important in different areas.
For example, the Kalenjin of western Kenya prefer soft Ugali to eat with their Murzik, while the Aluo of western Kenya prefer dry Ugali to eat with fish or vegetables.
Among the people of northern Uganda, the test of a well-made kuon kal – Ugali made from millet flour – is that if its dough is thrown on the walls of a hut it does not stick, as the Italians say. Dente spaghetti doesn’t stick to the wall!
Africans are known to complain about their Ugali, especially if they can’t afford anything else, like chapati or boiled bananas. Ugali is a cheap and filling dish. In Uganda, for example, it is very important in boarding schools and boarding schools.
However, the same Africans have been crying for Ugali even when they can afford something better!
Ugali. One of the most common people in Africa.
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